Dairy Free Butternut Squash Soup Recipe

5 from 5 ratings

Silky Dairy-Free Butternut Squash Soup made with roasted squash, warm spices, and coconut cream — a cozy, plant-based bowl full of rich flavor.

Prep Time10

Cook Time5

Total Time15

Course: Main Course, Soup

Cuisine: American

Keyword: 21 Day Fix, Butternut Squash Soup, dairy free, healthy soup

Servings: servings

Calories: 210kcal

1 butternut squash medium, diced - about 2 1/2 cups
1 yellow onion diced
1 tbsp butter Earth Balance Dairy Free butter
30 oz vegetable stock low sodium
1 tsp paprika
2 tbsp coconut cream optional (can also use heavy cream, it's just not vegan or dairy free)

Peel and dice butternut squash into 1 inch cubes. 1 butternut squash
Dice entire onion. 1 yellow onion
In a large pot, melt Earth Balance "butter." 1 tbsp butter
Add the onions and cook until transparent (about 2 minutes).
Add the butternut squash and cook for another 2 minutes.
Add the vegetable stock, paprika, salt, and pepper. 30 oz vegetable stock, 1 tsp paprika
Simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing bowl.
Use a hand mixer to blend contents to a smooth texture. Add cream if serving immediately. If not add cream after reheating and right before serving. Garnish as desired.2 tbsp coconut cream